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Veal Loaf

Name: Veal Loaf
Yield: 3 servings
Ingredients: i^ pounds lean veal; ^ pound lean pork; 6 crackers; 2 T cream; i T lemon juice; ^ T salt; ^ t pepper; 2 T pork fat; 2 T hot water

From Lessons in cooking through preparation of meals, 1912

Serves 3

Serve hot or cold.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

619Calories

59 gProtein

5 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein59 g

Carbohydrates5 g

Fiber0.2 g

Sugars0.2 g

Total Fat39 g

Saturated Fat14 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol255 mg

Sodium1424 mg

Potassium973 mg

Calcium63 mg

Iron2.8 mg

Magnesium70 mg

Phosphorus611 mg

Zinc8.5 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C2 mg

Vitamin A2.7 mcg

Vitamin E1.1 mg

Vitamin K1.2 mcg

Vitamin B61.4 mg

Vitamin B123.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)22 mg

Folate37 mcg

Choline51 mg

Caffeine0 mg

Water237 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 130. The excerpt below is the record exactly as published.

VEAL LOAF MASHED POTATOES STEWED CELERY BROWN BETTY — NUTMEG SAUCE Veal Loaf Wipe i^ pounds lean veal, remove all skin and mem- branes, then put through the meat grinder, together with ^ pound lean pork and 6 crackers. Add 2 T cream, i T lemon juice, ^ T salt, ^ t pepper, and a few drops of onion juice. Mix thoroughly, pack in a small bread pan, smooth the top evenly and bake ij^ h, basting with 2 T pork fat mixed v/ith 2 T hot water

Cook this with the app: pantry check, scaling, and the assistant.